Tag Archives: dairy free

Time just keeps getting away from me and I can only hold on for the ride! We just sailed through Thanksgiving (from when I started this post!) and Christmas (we traveled) and New Years (friends came in town) and now broaching on March!

This cauliflower pizza recipe is one I’ve made a handful of times. I like to add some herbs and seasonings to the crust, which otherwise is bland. Also, we haven’t topped our pizzas the same way twice. It’s very versatile and easily accommodates a variety of flavors. We like the more traditional toppings, usually some vegetable like bell peppers or mushrooms and a meat like sausage or pepperoni. Although, you could get really creative and change it up to your heart’s desire!

The kids and I ate this cauliflower pizza quite a few times with my husband gone and it was always super easy. The kids love to help pick out the toppings, prepare it, and then eat it! It would be a little too light if all 4 of us were to eat it but I bet it would be perfect with a lot of toppings and a big side salad.

Cauliflower Pizza Crust

Cut up cauliflower into florets about 1 inch in size. Using a food processor, chop cauliflower until chopped evenly and finely.

Pour cauliflower into a microwave-safe bowl, and cook for five minutes or until tender. Allow to cool and place cauliflower in a paper towel then wrap in towel, and ring out all the excess water so it is completely dry. (Also this towel might have some lingering scents, so do yourself a favor and throw it in the wash, just experience talking here!)

Back in the bowl, mix egg, spices and cauliflower until well-combined. On a parchment-lined baking sheet, press out and shape cauliflower dough until it resembles a pizza round. Your hands are really the best tool here. My kids love this part!

Bake for 40 minutes. Remove and top with desired toppings and bake in oven for 7 minutes or until cheese and toppings have cooked and melted.

We have used a variety of kinds of toppings: bell peppers, pepperoni, sausage, fresh mozzarella and fresh basil. Anything goes here!

Cauliflower is transformed into a yummy pizza crust for a light, easy dinner.

Ingredients

1 lb cauliflower head

2 eggs

1 tsp garlic powder

1 tsp onion powder

½ tsp oregano

½ tsp basil

salt & pepper

Instructions

Preheat oven to 400°F.

Cut up cauliflower into florets about 1 inch in size. Using a food processor, chop cauliflower until chopped evenly and finely.

Pour cauliflower into a microwave-safe bowl, and cook for five minutes or until tender. Allow to cool and place cauliflower in a paper towel then wrap in towel, and ring out all the excess water so it is completely dry.

Back in the bowl, mix egg, spices and cauliflower until well-combined. On a parchment-lined baking sheet, press out cauliflower dough until it resembles a pizza round. Your hands are really the best tool here.

Bake for 40 minutes. Remove and top with desired toppings and bake in oven for 7 minutes or until cheese and toppings have cooked and melted.

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Please let me know what you thought of the Cauliflower Pizza Crust! I would love to hear from you!

Lots going on around here! Let’s see… we had a great Valentine’s day! I made strawberry pancakes for my kiddos with my own baking mix.

I’m still trying to perfect the ratios but I will posts as soon as I like the results. They love pancakes and request them most mornings (well the one that talks does!). Both gobble them up every time. I put bananas, berries (either blue or straw) and then after they are made, top them with cashew butter. They are delicious!

In other news, winter is slowly making its way out of Florida and spring should be here soon! Yay! I made this Chicken and Sweet Potato thing still in the heart of the cold but I think it could be good year round. Maybe I just love sweet potatoes a little too much!

One-Pot Chicken with Sweet Potatoes and Spinach

Ingredients:

1/2 tsp garlic and onion powder, each

1/4 tsp oregano

1/2 tsp pepper

1/2 tsp salt

1 TBL olive oil

1 lb chicken tenders (or cut up larger breast pieces)

1 onion, chopped

4 oz mushrooms, sliced

1-1 1/2 lb sweet potato, diced 1/2 inch cubes

1 1/3 cup chicken broth

1/2 cup baby spinach, chopped

Directions:

Start by stirring together the seasoning mix in a small bowl: garlic powder, onion powder, oregano, salt and pepper.

Lay out the chicken pieces and sprinkle with seasonings on both sides. Put oil in large, preheated pot and brown chicken on either side, about 3-4 min each. Remove and set aside.

Add oil if it starts to stick too much. Add chicken broth and salt and pepper to taste.

Bring to boil and cover. Replace chicken in pot and reduce heat.

Cook covered for 4-6 minutes until sweet potatoes are easily pierced with a fork. Turn off heat and stir in chopped spinach.

We put this on a bed of quinoa cooked in chicken stock. It was really just so yummy! You could also use brown rice or something similar but it was pretty good just on its own! Just for those of you that are interested, its also gluten free, dairy free and very simple to make. What more can you ask?!